Ingredients

• 4 boneless skinless chicken breasts (about 2–3 lbs)
• ½ cup low-sodium chicken broth
• 8 oz full-fat cream cheese, cubed and softened slightly
• 1 (1 oz) packet dry ranch seasoning mix
• 1 cup freshly shredded sharp cheddar cheese
• 6 slices bacon, cooked and crumbled
• 3 green onions, sliced

Instructions

1. Place chicken breasts into the slow cooker.
2. Pour chicken broth around the chicken.
3. Sprinkle ranch seasoning over the chicken.
4. Add cubed cream cheese on top.
5. Cover and cook on LOW for 6–7 hours or HIGH for 4 hours.
6. Shred the chicken directly in the slow cooker.
7. Stir thoroughly into the creamy ranch sauce.
8. Stir in freshly shredded cheddar cheese.
9. Cover until the cheese fully melts.
10. Top with bacon and green onions before serving.

Notes

• Freshly shredded cheese melts smoother than pre-shredded cheese.
• Add cheddar near the end for creamier texture.
• Chicken thighs create richer flavor.
• Crack chicken works well for sandwiches, wraps, bowls, and dips.

Nutrition Estimate (Per Serving)